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Topic: Finally Making My 6 Gallon Stilton (Read 15605 times)

There has been considerable discussion about the use of PVC in cheesemaking. I believe the general consensus is that the PVC, not being food grade material, is not a good idea. The acidity involved can leach nasty chemicals from the PVC....

However, there are people who will say there is no problem with it...in the end, it is your decision to make. You might try searching the forum for PVC and taking a read before you jump in.

Polyvinyl chloride (PVC) is used in all manner of food wraps. It is transparent and strong and clings very well to food when used as a wrap, but it also allows enough oxygen through its surface for products that need to "breathe," such as fresh meats. Garden hoses and shoe soles are also often made with PVC, as are the white plastic pipes used for household plumbing.

How Do I Tell If it Is Food Grade Plastic?

Only seven types of plastic are considered "food grade" by the U.S. Food & Drug Administration. Plastics used to package food must be of high quality and cannot contain harmful dyes or chemicals. The Society of Plastics Industry has established a seven-point system of categorizing and labeling food-grade plastics.

You folks do whatever you like. I work with plastics every day and see the impurities in the materials that are exposed when machined. Some are exposed before machining. Bottom line is that plastics that are not going to be used in the food industry don't have the safeguards in place for cleanliness, etc. of those that are going to be used with foods. I'll stick to Dairylene for molds.

have you made a brie yet? I made a Cambozola only once so far. The white mold growth was really good looked just like store bought had a really nice blue aroma but when I cut it open it was lumpy and runny. There were no signs of blue mold other than a wonderful aroma and flavour. Not sure what I did wrong but I do plan on doing another one after I get the Stilton aging.

Looks great,Al. It's pretty cool to have all of these Stiltons going at once on the forum. Everyone's looks a bit different.

I did a Camembert and it turned out well for being my third cheese or so. The white mold grows even easier than the blue. I now know I could have made a better cheese, but I had guests saying they liked mine, so go figure.